Feta Zucchini Cakes with Greek Orzo Salad

I love finding new ways to use zucchini as we near the end of summer. There are only so many batches of zucchini baked goods I want to have laying around the house…you feel me? That’s where this easy, healthy, and vegetarian weeknight meal comes in. The zucchini cakes are so light and delicious, and they’re served with the most FLAVORFUL Greek orzo salad.


This orzo salad is fabulous on its own as well. It is the most ideal lunch leftovers, and only gets better as it sits in the fridge. The salad is filled with cucumbers, sundried tomatoes, marinated artichoke hearts, red onion, parsley, oregano, and a light lemon/red wine vinegar dressing. Sign me up.

Love having prepared salads in the fridge. It saves me.


These are oh so simple. A little egg, fresh mint (I am obsessed with putting it in everything lately..so fresh and bright!), parsley, almond meal, panko, garlic powder, onion powder, and feta.

The feta melts a little and gets oozy which is never be a bad thing. Melty cheese, hello. The main thing here is to squeeze evvvvvvery little bit of water out of the shredded zucchini to ensure optimal crispiness. No one wants soggy, watery zucchini cakes.

The orzo salad can definitely be made ahead of time, but I’d recommend making the zucchini cakes right before serving. I have eaten them leftover the next day and they’re still delish, but nothing beats day-of.

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Feta Zucchini Cakes with Greek Orzo Salad

Course Main, Vegetarian

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Servings 4

Author Molly (Spices in My DNA)

Ingredients

• For the ZUCCHINI CAKES:
• 3 large zucchini or 4 medium, shredded and squeezed of excess moisture
• 1 large egg
• 2 T. chopped fresh mint
• 1/4 c. chopped flat leaf parsley
• 2/3 c. panko breadcrumbs
• 1/3 c. almond meal
• 1/2 c. feta
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1-2 T. olive oil
• For the ORZO SALAD:
• 2 c. whole wheat orzo
• 1 c. chopped grape tomatoes
• 1 1/2 c. diced cucumber
• 1/4 c. sundried tomatoes, finely chopped
• 6 oz. jar marinated artichoke hearts, chopped
• 1/3 c. chopped red onion
• 1/4 c. kalamata olives, chopped (optional)
• 1/4 c. chopped flat leaf parsley
• 2 T. fresh oregano, chopped
• juice of 1 lemon
• 1/4 c. red wine vinegar
• 2 T. extra virgin olive oil
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions

1. Bring a pot of water to boil for the orzo. Cook according to package directions. Prepare the zucchini cake mixture. Make sure the zucchini is completely squeezed of moisture. I used a kitchen towel and really put some muscle into it haha.

2. Combine zucchini, egg, mint, parsley, panko, almond meal, feta, garlic powder, onion powder, salt, and pepper in a medium bowl. Stir to combine and refrigerate for 30 minutes while you assemble the orzo salad.
3. Combine orzo (I like to let mine cool for a bit), grape tomatoes, cucumber, sundried tomatoes, artichoke hearts, red onion, olives if using, parsley, and oregano in a large bowl. Toss to combine. Add the lemon juice, red wine vinegar, salt, olive oil, salt, and pepper and toss again. Refrigerate until ready to serve.

4. Form the zucchini mixture into 10-12 patties. If the mixture seems too wet, add a handful or two of panko. Heat a large nonstick skillet over medium/high heat and add a tablespoon of olive oil. Cook the cakes for 2-3 minutes per side, until golden. Serve atop orzo salad and additional feta and fresh herbs!

 

The perfect end of summer meal!